Let me start by saying that I just discovered PicMonkey.  And. It. Is. The. Most. Awesome. Thing. Ever!  So I apologize in advance for the overflow of PicMonkey photos in this post- its was just too fun playing with it!  Okay- onward with my post:

This evening was one of those evenings where we didn’t get dinner until almost nine!  Sigh.  Sometimes that just happens. (The fact that I got the grocery shopping done early and before the weekend has just a little to do with it!)

What was funny though is how at 8:30 I got struck with some dessert inspiration.  I also blame the grocery trip.  Wegman’s had shortcakes on sale up at the front- I was so done for.  Then I got home and realized that I had strawberries, but no whipped cream.  Everyone knows you can’t have strawberry shortcake with no whipped cream…

So here I sit (or stand really) at 10:00 on a Friday night putting together dessert improv because I don’t feel like going out for whipped cream- nor do I feel like making my own because the whipping cream in the fridge is for pasta sauce later this week.

So that is the prologue to my Shortcake Sundae recipe.  I guess it’s really a tutorial, not much of anything you have to really make.   

And as you all know when it comes to most of my food posts- everything in the recipe is adjustable, optional, and attunable to your own sweet tooth happyness of the moment- usually based on whatever is in my pantry….in fact as I made this it changed several times over from my original inspiration to my final product!  So please get imaginative and create!  (Then let me know how it went!)

Ingredients:

1 Package Shortcake cups (6)- pre-made or home-made (whatever you have the time for!)
1 cup Strawberries chopped
1 cup bananas chopped  (About 2 whole bananas-I slice them in half lengthwise and then in cubes)
1 tbsp butter
1/4 cup sugar
2 tbsp butterscotch schnapps (totally optional)
Ice Cream of your choice
Nuts (or not, whatever floats your Happyness boat- I had almonds on hand so that’s what we used 🙂 )
Chocolate Syrup
Caramel
Any other toppings your little heart desires!

I sliced and sugared the strawberries and bananas and let them soak for a few minutes.  I would have glazed them with honey but I had taken the honey to work for my tea, so alas, no honey in the house.  Then, at the last second (and after a large glass of wine) I decided it would be just awesome to saute them so they were “candied.”

And then as soon as they hit the pan with the butter and the sugar I immediately thought the addition of butterscotch schnapps in my cabinet would be incredible- can probably also credit the glass of wine for this idea.  (Friends of ours gave me the schnapps because they knew I baked and they would never use it- I was over-the-moon-giddy-with-Happyness that it popped in to my head at this moment because to date I had not used it yet!)

Saute for 7 or 8 minutes over med-high heat- until things start to glaze but before they turn to complete mush.  Strain excess sauces (and set aside for a topping!).

Arrange your shortcake(s) on a pretty plate or platter (because that just enhances the Happyness that is dessert).  Fill the cup with the strawberry/banana mixture.

Top with a scoop of ice cream.  We used butter pecan (perfect with the schnapps!) and a chocolate peanut butter my husband would like (I swear the flavor actually did work together!)  Drizzle with chocolate, caramel and almonds.  The only thing missing was whipped cream!

Bask in the glory of your dessert awesomeness!

Grab a spoon and enjoy!

I completely envision these in so many ways- tasteful individual desserts for a gathering of friends or a fun activity for a picnic or kids birthday!  How would you craft your sundae?

Thanks so much for visiting!

Love and Happyness to All!

~M

I happily share at these parties!

Okay- One more pic- because I officially Loooooove PicMonkey:

 

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